Quesadilla Casserole (Veggie) |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
From the November 2010 Seventeen Magazine Ingredients:
3 tablespoons oil |
3/4 cup onion, chopped |
1 (29 ounce) can black beans, drained with 1/2 cup liquid reserved |
1 1/2 cups corn kernels |
1/2 cup parsley, chopped |
5 flour tortillas, 10 inch diameter |
8 ounces monterey jack cheese, shredded |
1 cup enchilada sauce, any brand |
Directions:
1. Preheat oven to 400 degrees F.
2. In a skillet, heat oil over medium heat.
3. Add the onion and cook 5 minutes.
4. Add 1/2 the beans and mash into a chunky paste.
5. Stir in reserved liquid.
6. Grease a heavy oven-proof skillet.
7. In a bowl, combine corn, parsley and remaining black beans.
8. Place a tortilla in the skillet and spread with 1/3 cup mashed bean mixture.
9. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese.
10. Press with a spatula to compress the layers.
11. Repeat with remaining tortillas, mashed black beans, corn0bean mixture, and cheese - add a little extra cheese on top.
12. Bake until cheese is melted and the casserole is heated through - about 30 minutes.
13. Transfer to broiler and cook 1 minute until the top is brown and bubbly.
14. Serve with enchilada sauce.
|
|